Brunswick Stew

Title:
Brunswick Stew

Yield:
1 Servings

Categories:
Meats,
Misc




Ingredients:





     2    Rabbits


     4    Squirrels


     2 lb Venison


     4    Onions, med, diced & sauteed


     4    Potatoes, diced


     8 c  Broth (from parboil)


   1/2 c  Butter


     8 oz Cream style corn


    16 oz Lima/butter beans, can


     2 cn Tomatoes


     1 cn Okra (if available)


     2 tb Worcestershire sauce


     2    Bay leaves


     2 ts Salt


     1 ts Peppercorns


     1 ts Red pepper, dried






 Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut


 venison into chunks, flour, and brown. Add all ingredients to a large pot


 and simmer slowly for about an hour with the pot covered. When meats are


 tender, check if seasoning adjustment is needed. Add water to thin if


 required. Serve in soup bowls. A dash or two of tabasco can be substituted


 for the red pepper. Modify ingredients according to availability. Recipe


 date: 01/15/63


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini